Things have been more insane here in Tennessee than they have been in a long time. We’ve got some really great news, a new job, and a huge 2nd Annual 4th Shindig on the 3rd. So I bring you a re-post from my own blog. Since it’s blackberry season here in the South, I thought I’d share one of my favorite recipes. I hope you enjoy!
As fun as it would be, I’d love to prepare all of our blackberries into wine for next year. Plain and simple, I just don’t have the space. To a point jam is a waste. We don’t eat enough of it to warrant making pint after pint – and besides, I have the tendancy to burn blackberry jam. So what better use than to prepare a sauce? Something easy, but would taste just as great drizzled over a dessert like pound cake or cheesecake as it would broiled on a tenderloin. This recipe will appeal to all of you Foodies and those of you that eat seasonally (and I’d like to believe even my mother who despises berries for their seeds.) Even better – it’s easy to make!
- 1 quart clean blackberries
- Juice of one lime
- 1 cup water
- 1 cup sugar
- Pick through berries keeping only fresh fruit. Add to water and heat on medium high until low boil.
- Turn heat down to medium and simmer for 5 minutes.
- Use a food mill to remove seeds and skins from fruit. If you don’t have a food mill use a mesh strainer, but be sure to smush as much of that pulp through as you can. After that you’ll realize why the investment in a food mill is a good idea!
- Toss seeds in compost and mix liquid with sugar and lime juice. Heat on medium high and bring to a low boil once again, skimming foam and impurities out of syrup. Boil gently for a few minutes before dropping heat down to medium. You do not want the temperature to reach “soft ball stage” or you’ll be making jelly instead of syrup.
- Heat on medium until liquid is reduced by about 1/3 or until it coats a spoon. While hot, pour syrup into a clean mason jar. Store in refrigerator for up to 2 weeks if it’s not consumed first!